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This Mascarpone French Toast is the ultimate weekend breakfast upgrade that comes together in 30 mintues. Thick, custardy brioche topped with a light mascarpone whipped cream and a fresh homemade berry sauce.
Mascarpone French Toast Tastes Like Expensive Brunch, Without The Wait Or The Bill.
I love leveled-up classics that are still easy to make and I can't think of anything more perfect for Mother's Day than this Mascarpone French Toast. It's basically a twist on my simple Brioche French Toast, with a mascarpone whipped cream and a simple berry sauce on top. It feels so fancy, but comes together quick.
Some quick tips: You can make the berry sauce days in advance. Make sure you buy great quality brioche bread (or make it yourself!), ideally thick slices, that have a day or so to sit out at room temp and get slightly stale.
Try more of my breakfast recipes, like Lemon Blueberry Pancakes, Overnight Cinnamon Rolls, Chocolate Banana Bread, Breakfast Casserole, or Eggs Benedict!
How to make Mascarpone French Toast:
Make Berry Sauce: Add 1 cup fresh or frozen berries, lemon juice, and granulated sugar to a pot. Bring to a low boil and cook for 5-7 minutes, until syrupy. Remove from heat. Stir in remaining cup of berries. Allow to cool completely.
Make Mascarpone Whipped Cream: In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat until soft peaks form. Add the powdered sugar, mascarpone and vanilla and beat until peaks form. Refrigerate until French toast is ready.
French Toast:
Make Batter: Blend all of the ingredients except the bread and pour into a shallow dish. Soak bread slices in the egg mixture for about 20 seconds on each side then place them on a baking tray to rest for 5 minutes, until evenly soaked through.
Cook: Grease a hot griddle with butter and place brioche slices in the hot pan, cooking for 3-4 minutes each side. The outer edges should be golden and the center heated through. I prefer to cook mine in the pan for just 1-2 minutes each side then finish them in the oven on a baking sheet with a wire rack on top until the oven is heated through.
Serve: Place a thick slice of French toast on your plate and top with a scoop (or pipe with a piping bag) of mascarpone whipped cream. Spoon some berry sauce on top and garnish with extra fresh berries, mint leaves, powdered sugar, or syrup if desired.
Mascarpone French Toast with Berries
Equipment
Ingredients
French Toast:
- 4 large eggs
- 1/2 cup milk
- ½ cup heavy whipping cream
- 2 Tablespoons all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 8 slices Brioche bread*, , cut about ¾’’ thick
Mascarpone Whipped Cream:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/3 cup mascarpone
- 1 teaspoon vanilla extract
Berry Sauce:
- 2 cups fresh or frozen berries, , divided
- 2 teaspoons lemon juice
- ¼ cup granulated sugar
Optional Garnish:
- Fresh berries
- Fresh mint
- Powdered sugar
- Syrup
Instructions
- Berry sauce: Add 1 cup berries, lemon juice and granulated sugar to a pot. Bring to a low boil and cook for 5-7 minutes, until syrupy. Remove from heat. Stir in remaining cup of berries. Allow to cool completely.2 cups fresh or frozen berries, 2 teaspoons lemon juice, ¼ cup granulated sugar
- Mascarpone Whipped Cream: In a large glass bowl, using a hand mixer with a whisk or beater attachments, beat heavy cream until soft peaks form. Add the powdered sugar, mascarpone and vanilla and beat until peaks form. Refrigerate until French toast is ready.½ cup powdered sugar, ⅓ cup mascarpone, 1 teaspoon vanilla extract, 1 cup heavy whipping cream
- French Toast Batter: Add all ingredients, except the bread, to a blender or to a shallow dish and whisk to combine. If whisking by hand, it's okay if the flour doesn't mix to be completely smooth.4 large eggs, ½ cup milk, ½ cup heavy whipping cream, 2 Tablespoons all-purpose flour, ¼ cup light brown sugar, ¼ teaspoon salt, 1 teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract
- Dip and Rest: Place a wire rack over a baking sheet. Soak bread slices in the egg mixture (for thick, stale bread slices I soak about 20 seconds on each side, to make sure they soak through) and place them on baking tray to rest for about 5 minutes until evenly soaked through.8 slices Brioche bread*
- Meanwhile preheat griddle to 350 degrees F and heat a skillet over medium heat.
- Cook: Grease hot griddle with butter and place brioche slices on hot pan. Cook for about 3-4 minutes on each side, until the outer sides are golden and the center is heated through. (alternately for really thick slices, you could cook just 1-2 minutes on each side to get them golden, and finish warming them through in the oven. This is also convenient if cooking french toast for a crowd!)
- Serve: Place a thick slice of French toast on a plate. Top with mascarpone whipped cream (pipe with a piping bag, or add a dollop). Spoon berry sauce on top. Garnish with extra fresh berries and fresh mint leaves, powdered sugar, or syrup, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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